Marvivienda

The Kitchen

A cozy night in with the family — nothing better. This stew simmers all afternoon in a Dutch oven, or the slow cooker, and tastes like a big hug. It feeds a crowd, so it is lovely for hosting; halve it for a smaller family, or freeze half for up to three months.

Ingredients

• 2½ lbs chuck roast, cubed into 1-inch pieces
• 3 tbsp flour (or cornstarch for GF)
• 1 beef bone, for collagen (optional)
• 1 tsp sea salt and 1 tsp cracked pepper
• 1 tsp Italian herb blend or herbes de Provence
• Ghee, for searing
• 3 tbsp tomato paste
• 1½ lbs Yukon potatoes, quartered
• 5 large carrots, cut into 1-inch pieces
• 2 celery stalks, minced
• 5–6 garlic cloves, minced
• 4 cups bone broth
• 2 cups red wine (reduce broth and wine by 1 cup each for Instant Pot or slow cooker)

Method

1. Toss the beef with the flour, salt, pepper, and herbs, and sear in a Dutch oven with ghee over high heat until well colored.
2. Add the tomato paste, then the potatoes, carrots, celery, and garlic.
3. Add the bone broth and wine (and the optional beef bone), and simmer low and slow until the beef is tender — a few hours in a Dutch oven, or on the stew setting of an Instant Pot or slow cooker.